This bread born from the processing of barley flour, are rich in flavor, loaded with all the beneficial properties of this cereal and highly digestible.

The greens in this dried hors-d’oeuvre are cultivated in open field from April to May and are picked by hand from June to September. they are washed, selected, cut into large slices, put on desiccation frames and laid in the sun for 3-4 days. 

The Leccine and Celline olives are typical of our area. They are picked up from tree by hand harvesting between October and November. Farmers bring the olives to our factory, where the process to neutralize their bitter taste starts. They are selected according to the size, washed and put in water and salt for about 6 months. It is a method that requires long time and hard work but, it is also the best traditional system to produce excellent results. After that, we take only the pulp of these two kinds of olives in order to have a perfect balance between taste and colour. The pie is then put in extra virgin olive oil.

These vegetables are a typical variety of our region, Salento. It is very difficult to translate “cime di rapa” into English, maybe it can be “turnip tops”. These greens make part of our rural identity and are very appreciated among all our typical dishes. They are cultivated starting from October and are picked, in different steps, from December to March. The time of picking depends on the variety of the plant and on the technique used. The tender tops are cut by hand from plants as they keep on growing: different cutting phases are applied on the same plant. Once picked, the tops are washed and cleaned from their hard parts, scalded, seasoned and put in extra virgin olive oil.

This is a typical Salento variety of turnip, which is part of our very identity. It is grown starting in October and picked in various phases between December and March. Once picked the turnips are hand washed to eliminate the hardest parts, scalded and finely minced with extra virgin olive oil.

Capers are typical of the Salento landscape and of the country tradition. During all the ‘900 whole families got up very early in the morning and went to the countryside to pick the capers up, one by one, from the low and bushy plants. In the ’70 the town of Racale was a leader in the production of capers. When capers arrive to our factory, they are washed, removed from their petiole and preserved with salt for 3-4 months. After that, we drain the water in excess and we add dried sea-salt, then capers are bottled natural, as they are. Recently we have planted fields of new caper-plants in our area, and have started to promote the importance of “the caper” not only in our nation but also in foreign countries. 

They are rustic biscuits, with an intense taste, mixed with flour of 5 different cereals and rich in fiber.

Handcrafted, they are a riot of taste.

All the health-giving properties of cereals are contained in a single tarallino.

With a rustic and captivating taste, to munch on during the day.

The vegetables, once dried, are washed with water and apple cider then stuffed, one by one, with fresh caught Mediterranean tuna and capers from Racale in our vegetable garden. After each stuffing, it is delicately placed in the jar and then filled with oil.